Don, todays lunch, yesterdays dough was;
mix salt+water then mix in flour and IDY for about 20min.
slap and fold (assume means kneading) 3-4 times wuiht 10 minute rests inbetween
bulk rise 10hrs covered at room temp
cut into 2 balls and rest ~5hrs
make mozzi and pep and bake
Result was much easier to work dough and for my limited experience shaping shells, were not too bad.
baked LBE (with a full tank of gas) in about 3 1/2 min each.
Crust was reasonably thin and crispy, but should have made a bit thicker and I've never yet got it to "golden brown". Crumb puffed a little bit more but not appreciably nor to my satisfaction. Taste wasn't too bad.
Don, the flour (United Mills) I get in Thailand is supposedly bread flower and that's all I can determine. Would going half half bread flour and AP flour help with towards a more ample airy crust? Should the total hydration be cut back?
I'm sort of introducing 'real' pizza to uppernowheresville thailand on mobile food carts. Looks like cart will be equipt with an LBE and supplies. Make dough at home and take in cooler to cart(s) daily. I'm putting the test cart together and if it does alright then more to follow. My premise is that "how hard can it possibly be to make a decent pizza!?" at least when compared to the wonderbread with mayo, corn, 10g of mystery cheese and sliced hot dog slivers, oh, and ketchup, slightly warmed over that's sold sparingly around here. I will learn to make a decent pie first
All comments and suggestions are very welcome.